Instructions: Rinse and pat ribs dry. Remove thin membrane from back of ribs by pulling it off using a paper towel. (This will make ribs more tender.) Brush or rub ribs generously with peanut oil. Coat each rack with Season All Rub and black pepper, and let stand 1 hour.

Meanwhile, prepare charcoal fire in smoker. Place water pan in smoker; add water to depth of fill line. Regulate temperature with a thermometer to 275 degrees for 15 to 20 minutes. Place ribs, bone side down, on upper food grate; close smoker. Smoke 1 to 1½ hours, and using a spray bottle, spritz with apple juice every 30 minutes, checking to prevent charring on edges of ribs.

Remove ribs from smoker and spray generously with apple juice. Wrap ribs tightly in a double layer of heavy-duty aluminum foil, and return to smoker. Cook, meat side down, 1½ more hours. Remove ribs from smoker; open foil, and allow steam to escape for 2 to 4 minutes. Drain and discard liquid and aluminum foil.